Chicken, California Avocado & Crispy Onion Wrap

Serves: 4


8 oz. fully cooked, grilled chicken strips, cubed
1/2 cup barbecue sauce
1 cup chopped salad mix (green cabbage, romaine lettuce, carrots, green onion and cilantro or preferred mix)
1 ripe, Fresh California Avocado**, peeled, seeded and mashed
1/2 cup reduced-fat Cheddar cheese
1/2 cup French fried onions
4 whole wheat tortilla wraps

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit